Thalassery Chicken Biriyani
Thalassery Chicken Biriyani is a popular dish from the Malabar region of Kerala, known for its rich and aromatic flavors. This biriyani is made with fragrant basmati rice, tender chicken, and a blend of spices that create a mouthwatering dish that is perfect for special occasions and gatherings.
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 1/2 cup yogurt
- 2 tomatoes, chopped
- 4 green chilies, slit
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1/4 cup ghee
- 1/4 cup oil
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp biriyani masala
- Salt to taste
- 3 1/2 cups water
Instructions
- Wash and soak the basmati rice for 30 minutes. Drain and set aside.
- In a large pot, heat ghee and oil. Add the whole spices (cinnamon, cardamom, cloves, and fennel seeds) and sauté until fragrant.
- Add the sliced onions and sauté until golden brown.
- Add the chicken pieces, turmeric powder, red chili powder, biriyani masala, and salt. Cook until the chicken is browned.
- Stir in the yogurt, tomatoes, green chilies, mint leaves, and cilantro leaves. Cook for a few minutes.
- Layer the soaked rice over the chicken mixture. Pour water over the rice.
- Cover the pot and cook on low heat until the rice is tender and the chicken is cooked through.
- Fluff the biriyani gently with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Serving spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Thalassery Chicken Biriyani pairs well with raita, pickle, and papad.
Tips & tricks
For best results, use good quality biriyani masala and fresh chicken for this recipe.
Cost
$20